This easy rhubarb bread recipe does not have strawberries but the orange zest and orange icing bring a delicious sweetness to balance the tart rhubarb. This is sure to be a popular recipe in your rhubarb recipes collection.
If your garden is overflowing with rhubarb you are going to want to try some of my other rhubarb recipes. You can't go wrong with Strawberry rhubarb crips or strawberry rhubarb jam. And who can't love a rhubarb sour cocktail?
Rhubarb quick bread ingredients
- butter, softened
- sugar
- eggs
- flour
- baking powder
- baking soda
- salt
- sour cream
- vanilla extract
- Zest of 1 orange
- rhubarb, small dice
Orange Icing Ingredients
- powdered sugar, sifted
- fresh orange juice
- pinch of salt
Can I use frozen rhubarb when making this bread?
Yes, you can use frozen rhubarb when making this easy bread recipe, however, there are a few things you should keep in mind:
- Thaw the rhubarb before using it in the recipe. You can thaw it overnight in the refrigerator or microwave it until it's thawed but not cooked.
- Frozen tends to release more liquid than fresh rhubarb, so you may need to adjust the amount of liquid in the recipe. You can do this by reducing the amount of milk or adding a bit more flour.
- Frozen may not have the same texture as fresh rhubarb, so the final product may be slightly different in texture.
How to make Rhubarb bread recipe:
- Preheat oven to 375 F.
- Spray a 9x5x3" loaf pan with cooking spray and set aside.
- Whisk together the flour, baking powder, baking soda and salt in a medium bowl.
- Cream the butter and sugar together until fluffy.
- Add the eggs one at a time mixing well after each.
- Add the vanilla and the orange zest.
- Alternatively add the flour with the sour cream, starting and finishing with the flour.
- Fold in the diced rhubarb.
- Pour the batter into the prepared loaf pan, smooth top and bake for 60 minutes or until a toothpick comes out clean.
- Let cool 10 minutes
- Remove from pan and complete the cooling on a wire rack.
- Store in an air tight container for a few days if needed.
Orange icing instructions
- Sift the powdered sugar.
- Combine the fresh orange juice and sifted powdered sugar until a thick icing forms.
- If the icing is too thin, add more powdered sugar.
- If the icing is too thick, add orange juice, a few drops at a time.
- The icing should not flow freely, it should be thick so it forms a nice layer on the cake.
Can you freeze rhubarb bread?
To do so, first, make sure the bread has cooled completely. Then, wrap the bread tightly in plastic wrap or aluminum foil to prevent freezer burn. Place the wrapped bread in an airtight container or freezer bag and label it with the date.
When you're ready to eat the bread, remove it from the freezer and let it thaw at room temperature or in the fridge. You can also reheat the bread in the oven or microwave if you prefer it warm.
Just a heads up that freezing can sometimes affect the texture of baked goods, so the rhubarb bread may not be exactly the same as when it was fresh.
More fresh rhubarb recipes:
- Strawberry rhubarb crips
- Rhubarb sour cocktail
What do you serve with rhubarb bread?
I love a good latte with this rhubarb bread. Or if you are a tea person, that would be delicious as well. The cake is sweet with pops of tart from the rhubarb so I would choose a beverage that is not on the sweeter side.
📝 Frequently asked questions, answers and tips:
Often you will see strawberry and rhubarb paired together in recipes. I am not including strawberries in this recipe because I think that orange is another delicious partner to rhubarb. But you can always add a dollop of strawberry jam.
This is a dense cake, baked in a loaf pan at a higher temperature than other recipes. The added heat gives the outside of the cake a lovely golden crust to the cake. The sugars caramelize faster and seal in the moisture of the eggs and sour cream leaving a dense, moist, delicious loaf cake.
đź“– Recipe
Rhubarb Bread Recipe
There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Ingredients
Rhubarb cake ingredients
- ½ cup butter (softened)
- 1 cup sugar
- 2 eggs
- 2 cups flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup sour cream
- 1 teaspoon vanilla extract
- zest 1 orange
- 1 ½ cups rhubarb (small dice)
Rhubarb Cake Orange Icing Ingredients
- 1 cup powdered sugar (sifted)
- 2 tablespoon orange juice (fresh)
- pinch of salt
Instructions
Cake Instructions
- Preheat oven to 375 F.
- Spray a 9x5x3" loaf pan with cooking spray and set aside.
- Whisk together the flour, baking powder, baking soda and salt in a medium bowl.
- Cream the butter and sugar together until fluffy.
- Add the eggs one at a time mixing well after each.
- Add the vanilla and the orange zest.
- Alternatively add the flour with the sour cream, starting and finishing with the flour.
- Fold in the rhubarb.
- Pour into the prepared loaf pan, smooth top and bake for 60 minutes or until a cake tester comes out clean.
- Let cool 10 minutes
- Remove from pan and complete the cooling on a wire rack.
- Store in an air tight container for a few days if needed.
Orange icing instructions
- Sift the powdered sugar.
- Combine the fresh orange juice and sifted powdered sugar until a thick icing forms.
- If the icing is too thin, add more powdered sugar.
- If the icing is too thick, add orange juice, a few drops at a time.
- The icing should not flow freely, it should be thick so it forms a nice layer on the cake.
Video
Notes
When do you put on the icing?
I like to wait until the cake is completely cooled before icing the cake with the orange icing. Thanks to reader Maura for asking this question.Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
published may 30, 2018
👩🏻🍳 Sarah Mock
CEO/Owner/Founder/Culinary Blogger
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.
Maura
When do you ice the bread. Should it be totally cooled?
Sarah Mock
Yes! Great question Maura. I will update the post to let everyone know what to do. If the cake is warm, the icing will melt into the cake. I like it to sit on top of the cake.
Sarah
Mary
Sarah,
I made this bread yesterday and your recipe turned out just excellent. I didn’t have sour cream and used Greek yogurt instead. Such a nice change with orange zest and so flavorful. Also just sprinkled white sugar on top before baking. Shared your recipe with two people already too!
Sarah Mock
Mary,
Thank you so much for letting me know you enjoyed this recipe. That makes my heart so happy! I will make a note that greek yogurt is a good substitute. Thanks gain for sharing with your friends. I appreciate you.
Vanessa
What fun flavors to put together! What a great recipe to share with friends!
Suzanne
This looks so good! What a great idea to put these two flavors together! Sometimes rhubarb get paired with strawberry all the time so its nice to get a change!
donna
the cake turned out very yummy! thank you.
Sarah
That is great! Thanks so much for sharing Donna.
donna
I couldn't find where to add the orange zest so I stuck it in the end. But my guess it would have gone in with the vanilla? it's in the oven now and I can't wait!
Sarah
Thanks for the information Donna. I will double check and make sure I have the instruction on adding the orange zest.I hope you love the cake as much as I do!
Michelle
I am baking your cake this weekend. Sounds perfect. Just wondering, you listed baking powder twice. Did you mean add baking soda AND baking powder? Thank you for sharing.
Sarah
Oh my goodness thank you! Great catch. I will adjust the recipe to make it correct.